Monday, April 15, 2013

Tandoori Spice Pork Tenderloin with Quinoa Salad

This is my east meets the west barbeque meat rub recipe.

When I first created this rub I used brown
sugar as a sweetener, but I no longer eat sugar, so my recipe has now been
updated with maple syrup, which I find has an even better flavour. I hope you
enjoy it as much as I do.

This recipe is good if baked in the oven, or even
better if grilled on the barbeque. I have used it on nice lean pork loin chops,
but my favorite is to use pork tenderloin. In this version I have served my
pork on a bed of quinoa salad, as a meal. It would be equally delicious served
with a side of baby potatoes and a side salad or vegetable. The recipe is for
chops baked in the oven, but you can easily just use the rub on your pork loin
and cook it on the grill until done. It is very untraditional to use tandoori
with pork, but the two go together very well. The whole recipe is very simple
and easy to put together. Bon Appetit.

For the Meat Rub

1
tablespoon tandoori spice

2
tablespoons pure maple syrup

2
cloves crushed garlic

4
lean pork loin chops or 1 pork tenderloin

For the Quinoa Salad

1
cup cooked quinoa

1
tomato, chopped

½
cup coleslaw mix

2
cups romaine lettuce, chopped

1
apple, chopped

For the dressing

¼
cup red onion, minced

¼
cup balsamic vinegar

1/3
cup liquid honey

¼
teaspoon sea salt

½
teaspoon fresh ground pepper

In a small bowl mix together all of the rub ingredients.
Apply the rub to the chops or loin and let it rest for about an hour. I like to
use gloves as the tandoori spice will colour your hands if you do not. Line a
pan with foil and bake at 350 degrees F approximately one hour or until the
internal temperature reaches 145 degrees F.

Meanwhile, in a salad bowl toss together all of your salad
ingredients. In a shaker or jar mix together your dressing ingredients. When
you are ready to serve your meal, toss the salad with the dressing. Serve the
salad on each plate. Slice the pork thinly and serve on the bed of salad.
Enjoy.

Makes 2 large meal size or 4 appetizer size servings.

The flavours in this meat are really very delicious you will not be disappointed. They have a little heat, but not too much, and the maple syrup is just enough to counter balance the mild heat of the tandoori.